A hearty portion of clean food, a dollop of fitness and a sprinkle of travel

Month: September 2015

If you are after a quick curry then this is the perfect recipe. Although the original recipe calls for Monkfish I actually substituted this for chicken as I had some readily available. The cauliflower rice keeps this low-carb or just add your favourite rice!

Serves 4:

400g monkfish or chicken, cut into bite-size chunks

2 tsp turmeric

3 tbsp fresh grated ginger

1 tbsp coconut oil or butter

1 onion, finely sliced

1 red chilli, deseeded and finely chopped

1 clove garlic, crushed

1 x 400ml can coconut milk

Juice of 1 lime

1 tbsp mustard seeds (I didn’t have any of these and it still tasted yummy!)

1 handful fresh coriander, finely chopped

salt and pepper

For the Indian spiced cauliflower rice:

1 cauliflower, stalk removed and roughly chopped

1 tbsp coconut oil or butter

1 tsp turmeric

1/2 tsp ground cumin

1/4 tsp cinnamon

1/4 tsp ground ginger

fresh coriander, to serve

Put the chunks of fish or chicken in a bowl with a pinch of salt, the turmeric and the ginger. Massage the spices in to the fish/meat and marinate.

Heat the coconut oil or butter in a large pan over a medium heat. Add the onions and a pinch of salt, and sauté for 5 minutes.

Add the chilli and garlic. Stir-fry for a minute, then add the coconut milk, lime juice and some freshly ground pepper, and then let this all simmer for 5 minutes. Finally, throw in the fish/meat and simmer gently for 10 minutes or until cooked through. Remove from heat.

In a small frying pan, dry-roast the mustard seeds for 1 minute, then crush them slightly.

Sprinkle the fresh coriander and mustard seeds over the top of the curry and serve with Indian spiced cauliflower rice or regular rice.

Indian Spiced Cauliflower Rice:

Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency. TIP: be careful not to process for too long otherwise you end up with cauliflower purée! This can happen quite quickly.

Heat the coconut oil or butter in a pan over a medium heat for 1 minute, then add the spices and stir for 1 minute more until fragrant.

Add the cauliflower ‘rice’ and sauté for 3 minutes, stirring constantly, until cooked through. Serve sprinkled with some fresh coriander.